The Post’s own Stephanie Smith has embarked on a quest to woo her man with amazing sandwiches, and now you can too! Here are a collection of recipes from her blog 300sandwiches.com, which has attracted attention from culinary heavyweights like Emeril Lagasse, Michael White and April Bloomfield.

“Substitute for tomatoes” turkey pear club

Cook bacon to desired crispness. Toast bread. Slather one side of each slice of bread with red currant jam. Layer half of lettuce, pear slices and turkey on a single slice of bread. Top with another slice of bread and another round of lettuce, pear and turkey. Finish it off with bacon and top slice of bread. Slice into quarters. Serves two.

Mix soy sauce, fish sauce, garlic, scallion and sugar in a small bowl to make a marinade. Place steak in a resealable bag or shallow dish. Pour marinade over steak, and let marinate for at least an hour.

Mix sugar, salt and vinegar in a small bowl, then add carrots to pickle the vegetables while steak marinates.

Cook steak on low heat until it reaches desired temperature (3 minutes, flipping once, should get you at medium). Remove from heat and let rest. Cut into strips.

Mix mayonnaise, sriracha and black pepper in a small bowl.

Toast bread. Slather on sririacha mayonnaise. Layer on cilantro, steak, pickled carrots, cucumber, more cilantro and top of bread. Serve. Makes two large sandwiches.

First roast tomatoes: blanch and peel tomatoes. Cut in half and place in shallow, oven safe dish or pan. Coat with garlic, parsley, sea salt, cayenne pepper and black pepper and drizzle olive oil on top. Make sure all tomatoes are evenly seasoned with the herbs and oil. Place in oven for about 30 minutes at 400 degrees, rotating pan from front to back at least once. Remove from oven when tomatoes are soft and mushy, but not blackened.

Next, assemble two sandwiches. On bottom slices of bread, layer cheese and tomatoes and a sprinkle of basil. Top with another slide of bread.

Place a pat of butter in a nonstick skillet on low heat. Place sandwiches in skillet and warm until cheese melts. Flip sandwich once carefully with spatula. Serve. Makes two sandwiches.

“In the doghouse” scrambled egg, smoked salmon and chives

Scramble eggs over low heat, stirring constantly until eggs reach a risotto-like consistency. Remove from heat and scoop out of pan into bowl to stop cooking process. Sprinkle with salt, pepper, and chives and set aside.

Toast English muffins. Spread cream cheese on both sides. On the bottom halves of the English muffins, layer a few slices of salmon, then scoop some eggs on top. Top with the other halves of English muffin. Serve. Makes two sandwiches.

Mix milk, egg and egg whites, nutmeg, sugar and pumpkin pie spice in a bowl. Melt butter in medium skillet on low heat. Dip slice of bread into egg mixture, coat completely and let excess drip into bowl. Place in skillet and cook until brown, about 3-4 minutes on each side, flipping once. Repeat process with each slice of bread.

Assemble three sandwiches. Spread preserves on bottom slice of bread, layer banana slices on top and cover with another piece of French toast. Sprinkle with powdered sugar and drizzle with maple syrup. Serve.

“Where is the lavanderia?” roast beef with mozzarella and arugula

Slice the baguettes in half. Brush with mayo or olive oil, if desired. Layer on folds of sliced meat, then stack slices of mozzarella cheese. Top with arugula and top of baguette. Cut in half on the diagonal. Serve poolside. If you don’t have a pool, fill up your kitchen sink and sit next to it.

Carmelize the onions first, since they take about 30 minutes to cook. Slice up a medium sized onion in thick slices, and place in skillet over medium heat with about 2 tablespoons of butter (or you can start with one tablespoon, and add another gradually as the onions cook down so they don’t stick). Let them cook down until brown, stirring frequently so they don’t stick to the pan. Turn the heat down to low after about 5-10 minutes of cooking so they don’t cook too unevenly or quickly. When onions are brown and clear, take off heat.

While the onions are cooking, prep the beef. Finely chop the thyme and rosemary, and rub over both sides of each steak. Rub black pepper over each side as well, then sprinkle with a bit of kosher salt. Place meat in large skillet over low to medium heat. If heat is too high, the outside of the steaks will cook, but the inside will not. Thick steaks can take up to 25 minutes to cook. Flip the steaks once halfway through cooking. Steaks are done once the inside of the meat reaches about 120 degrees.

Let the meat rest for a few minutes, then slice thinly. Put a bit of olive oil or butter on buns and toast for about 4 minutes in oven or in toaster at medium darkness. Rub a thick, seedy mustard on both slices of bread. Dress arugula in olive oil, salt and pepper, and place on one side of sandwich buns. Top with steak, caramelized onions and other half of sandwich buns. Cut in half if you prefer. Serve Makes two or four sandwiches.

Prep chicken: rinse chicken and sprinkle kosher salt onto skin until evenly coated. In a small bowl, mix softened butter, thyme and rosemary. Use about half of the mixture (or 4 tablespoons of butter) to smooth all over chicken. Layer the lemon slices underneath chicken, or between wings and breast. Sprinkle on black pepper, place in roasting pan and cook for about 50 minutes, until juices run clear and internal temperature measures 165 degrees.

Next, make the sweet potato mash. Boil water in a large pot. Place cubed potatoes into boiling water and cook for 10 to 15 minutes, or until tender. Remove from heat and drain potatoes. Place drained potatoes back into empty pot. Mix in bourbon, cinnamon, nutmeg, chicken broth, brown sugar and remaining herb butter mixture. Mash with potato masher or whisk until smooth.

Then, cook the greens. Sautee chard in medium saucepan with garlic, black pepper and olive oil for about 5 minutes, or until wilted.

Assemble sandwiches: toast bread. Smooth on sweet potato mash, layer on chicken and greens. Top with slice of bread. Slice in half and serve.

Spread cream cheese on bottom slice of bread. Layer on peach slices. Sprinkle cinnamon and nutmeg on top. Drizzle honey. Top with another slice of bread. Add butter to skillet and warm over medium heat. When butter melts, add sandwich. Press down and warm on each side until bread is toasted. Cut in half or quarters and serve.